POT ROAST WITH VEGETABLES

l tbsps. vegetable oil
3-l/2-4 lb. boneless chuck roast, rolled & tied
2 onions, chopped fine
4 garlic cloves, chopped fine
k3/4 cup canned crushed tomatoes
l/4 cup red wine vinegar
l tbsp. packed brown sugar
l bay leaf
2-l/2 cups water
3/4 lb. carrots, cut diagonally into l” thick slices
l lb. small red potatoes, peeled one strip around
l-l/2 tbsps. cornstgarch dissolved in l-l/2 tbsps. water
fresh parsley for garnish
In a heavy casserole heat oil over mod-high heat until not but not
smoking and brown the beef, patted dry & seasoned with s & p.
Transfer beef to plate, add onions & garlic to pot & cook over med.
heat stirring until onions are golden. Stir in tomatoes, vinegar,
brown sugar, bay leaf & water, bring mixture to boil & add beef.
Braise the beef, covered, in preheated 350 oven for l hr., add the
carrots, & braise mixture covered for 30 mins. AAdd the potatoes &
braise for 30 mins. or until beef & veggies are tender. (Can be
prepared to this point for up to 2 days) Discard any solid fat
before reheating pot roast.
Transfer beef wityh slotted spoon to cutting board and let stand
for l0 mins. Skim fat from top of cooking mixture & bring to boil.
Stir the cornstarch mixture and add enough of it to the boiling
cooking mixture, stirring, to thicken gravy to desired consistancy.
Simmer gravy mixture for 2 mins. season with s & p and discard the
bay leaf.
Serves 4. Gourmet Jan. l992